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1
In the bowl of your stand mixer, with paddle attachment fixed, cream together the butter and sugars. Once thoroughly combined, add the salt, pumpkin pie spice, cinnamon, ginger, nutmeg, cloves, baking powder and baking soda. Mix again until the ingredients are combined.
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2
Now add in the vanilla extract, pumpkin puree, milk, egg and egg yolk. Beat again until combined. In 1/4 cup increments, add the flour to the bowl until all of the flour is incorporated. Cover and refrigerate for 4 hours or up to 12 hours.
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3
Once chilled, roll the doughnut dough out onto a generously floured surface to 1/2 of an inch thick. Using a small circular cookie cutter, or something similar, cut circles out of the dough. Set the circles aside onto parchment paper until you are ready to fry.
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4
Combine the sugar and cinnamon for the cinnamon-sugar mixture in a shallow bowl. Set aside.
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5
Heat oil to 350 F in a deep fryer or 5-quart Dutch oven (if you are using the Dutch oven, pour the oil in at least 2 inches up the side of the pan). When oil is hot, fry the doughnut holes, 4-5 at a time, until they are golden. This will take about 4-5 minutes. Flip the donuts halfway through so that they evenly brown. Remove doughnuts from the oil and place on a paper-towel lined plate. Let the cooked doughnuts cool for 2-3 minutes, then dip into the cinnamon-sugar mixture. Place on a wire rack until you are ready to serve. Repeat frying and coating the rest of the doughnut holes.
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6
Serve warm or at room temperature. Enjoy!
